Grilled Asian Cornish Hens with Asparagus and Portobello Mushrooms

Though marinated only briefly with lime juice, garlic, ginger and soy sauce, the Cornish hens and vegetables nevertheless have a deliciously intense flavor.
WINE RECOMMENDATION:An acidic, assertively flavored white wine, such as a sauvignon blanc from Australia or South Africa, is great with the asparagus and the bold flavors of the soy sauce and lime juice.

directions

Light the grill. In a small glass or stainless steel bowl, combine the soy sauce, lime juice, oil, garlic, ginger, pepper and salt. Put the hens into two large glass dishes. Pour 1/2 cup of the marinade over them and turn to coat. Let marinate, turning once, for 10 minutes.

Grill the hens over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.

Meanwhile, snap off and discard the tough ends of the asparagus. In a medium bowl, toss the asparagus spears with 2 tablespoons of the remaining marinade and grill for about 12 minutes, turning once.

In the same bowl, toss the mushrooms with the remaining 2 tablespoons marinade and grill for about 5 minutes per side. Serve the hens with the asparagus and mushrooms alongside.

Menu Suggestions:

Make your whole dinner outdoors by adding new potatoes or sweet-potato wedges to the grill.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1443

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.